2 cups diced onion
6 Tbsp. olive oil
5 Tbsp. flour
8 cups chopped tomatoes
1/2 Tbsp. basil
1/2 tsp. thyme
2 Tbsp. sugar
Salt and pepper, to taste
•In a heavy-bottomed pot or saucepan over medium heat, sauté the onions in the olive oil until translucent. Stir in flour, forming a roux.
•Add the tomatoes, adding water if necessary to prevent sticking. Add the basil, thyme, sugar, salt, and pepper. Simmer on low for about 30 minutes, or until the tomatoes are broken down.
Makes 6 servings
